Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 03-31-2019, 08:54 AM   #13541
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Quote:
Originally Posted by cooper barrett View Post
Depends on the meat, marbling, thickness.



Too long is worse IMHO than too short. I went 48 hours on 1 3/4" thick porterhouse/ t bones.



Not all of us have a countertop machine to age our steaks. I haven't heard much about yours
I've got a prime strip in there now. The ribeye turned out good, but I didn't age it long enough. I could definitely tell a difference in the tenderness and meatiness. Going 45-50 days on the strip. Should be ready to go around the first of May.
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